"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tony Fatso’s Terrific Tri-tip Recipe

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This recipe for Tony Fatso’s Terrific Tri-tip, by , is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
According to definition a “tri-tip” is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1˝ to 2 ˝ lbs. According to me, it is a fantastic cut of meat. You can grill it or you can smoke it, either way you’ll love it.

One 1˝ to 2˝ lb. Tri-tip roast
garlic powder
kosher salt
freshly ground pepper
Paprika
2 cups of red wine
Your also gonna need:
Kettle style grill
charcoal
hickory chips

Directions:
Directions:
Soak hickory chips in water for at least one hour. Mix together a tablespoon of each f the spices and rub it on all the surfaces of the tri tip.
Start and indirect fire in your kettle grill, once the coals are ashed over place a drip pan on the cool side. Fill the drip pan with the 2 cups of red wine.
Place the roast on the hot side of the grill. Cook for two or three minutes, flip and repeat. Then move it to the cool side of the grill with the thickest side of roast facing the coals. There should be no charcoal under the meat. Now throw on a handful of hickory chips to the charcoal.
Cover the grill and open up the vents. If the smoke weakens, add more chips to the coals. Flip the roast every ten minutes or so.
Use your trusty thermometer to test for the level of doneness. At 135 or 140 degrees, I recommend you yank it off. Let the meat rest for 5 minutes before you serve it up.

 

 

 

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